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 Cupcake "Golden Label" Recipe
The recipe comes from my childhood. Simple and digestible in execution. It goes very well with tea and coffee.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Cake:
Fudge:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Cake:
Fudge:
Instructions
  1. Beat butter at room temperature with sugar until a fluffy light mass is formed. I added sugar with natural vanilla - it turns out quite fragrant, but small black patches of vanilla are visible in the finished cake.
    Beat butter at room temperature with sugar until a fluffy light mass is formed. I added sugar with natural vanilla - it turns out quite fragrant, but small black patches of vanilla are visible in the finished cake.
  2. You can introduce eggs, beating well each time.
    You can introduce eggs, beating well each time.
  3. Add flour mixed with baking powder and knead the dough quickly.
    Add flour mixed with baking powder and knead the dough quickly.
  4. Place the dough in a rectangular shape, covered with baking paper.
    Place the dough in a rectangular shape, covered with baking paper.
  5. Bake in the oven, preheated to 160 °, until the toothpick dries, about 80 minutes. I baked at 180 ° for about 35-40 minutes.
    Bake in the oven, preheated to 160 °, until the toothpick dries, about 80 minutes. I baked at 180 ° for about 35-40 minutes.
  6. While the cake is being baked, you can prepare a fondant mass: 60 g of powdered sugar and 1 tbsp.l. saffron tincture mix until fluid. The tincture is prepared simply: several saffron fibers should be poured with boiled water (a couple of tablespoons) and allowed to infuse for several hours. Saffron dissolves better in vodka, but it is better to use alcohol tincture for dough, for fudge you also need tincture on water.
    While the cake is being baked, you can prepare a fondant mass: 60 g of powdered sugar and 1 tbsp.l. saffron tincture mix until fluid. The tincture is prepared simply: several saffron fibers should be poured with boiled water (a couple of tablespoons) and allowed to infuse for several hours. Saffron dissolves better in vodka, but it is better to use alcohol tincture for dough, for fudge you also need tincture on water.
  7. Pour the fudge onto the completely cooled cake. The pie turns out delicious, not dry, with a characteristic yellow fudge and a hint of saffron.
    Pour the fudge onto the completely cooled cake. The pie turns out delicious, not dry, with a characteristic yellow fudge and a hint of saffron.
  8. Enjoy your tea!
    Enjoy your tea!
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